This fridge cake is the perfect quick Christmas dessert! So much less fussy than a Lemon Meringue Pie!
Prep time: 10 minutes
Cool time: 8 Hours in fridge
- 2 Packets of Shortbread biscuits (or other buttery biscuits)
- 1 Lemon zested and juiced
- 400gms of Mascarpone
- 400mls of Cream
- 25gms of Icing sugar
- 100gm of Lemon curd
- Mini meringues (homemade or store bought)
Whisk the lemon zest and juice with the Mascarpone, Cream, Icing sugar and half the Lemon curd.
Whisk till thick and holding its shape.
Put about half a cup of the mascapone mix aside.
Line a loaf tin with cling film and baking pape.
Line the bottom of the tin with a row of biscuits and then layer with the mascarpone mix and a few dollops of the lemon curd.
Keep layering with the final layer being the cream.
Wrap the dessert and chill in the fridge for at least 8 hours. It can stay in the fridge till you are ready to serve.
When you are ready to serve, unwrap and place on your serving plate.
Spread the reserved cream mix over the cake and then decorate with meringues. If you have any leftovers they will last a day